The melted butterscotch candy recipe intrigues me, but seems more complicated than it has to be. Why not just use butterscotch schnapps? Say maybe...1/4 ounce of Buttershots to two ounces of rum, and then all the usual ingredients.

I've got some in the bar, perhaps I'll whip one up this weekend and give a report. If they're really good, perhaps I'll whip up four or five of 'em and to hell with the report.

For what it's worth, I think the premade Trader Vic's batter makes a great drink. I also recently mixed up the "batter" from scratch from the TV book of food and drink (the recipe is above in this thread). I used all organic ingredients for that. It came out different from the packaged product, more buttery and not quite as sweet. I like both. Though the Trader calls for using light PR rum, I personally have taken to mixing thse with Rhum St. James. If I'm feeling spendy I use Hors D'Age. Now that's a hot buttered rum!
-Sam

..just can't 'warm up' to the HOT BUTTERED drink concept of any kind...for some reason, I always equate a rum drink with cold & refreshing or sweet /sour/fruity. Have TRIED the TRADER VICS batter and that MAY have been the thing that threw me OFF them FOREVER. It just was like HOT LIQUOR with a gross taste---kinda like when they used to push HOT DR. PEPPER back in the 70s...to my tastes, its an ABOMINATION that just wasn't meant to BE...just an opinion though

All a bunch of very intriguing buttered rum recipes! I'm not sure which one I should try. That buddy of mine with the crushed butterscotch candies...I think that may have been because the candies were inexpensive and one didn't need to purchase another liquor to make the drink, just the rum. But I recall the intensity of flavor was unusual.

I gave some to someone who basically doesn't drink ever, just a little bit to taste, and his response was..."Gimme some more of that!! Give it here."

Hey Tiki Flange... I was hunting all over for that recipe!! It is the most decadent and thickest hot buttered rum recipe I have ever made. And it's even good by the scoop like cookie dough from the freezer (but your teeth will ring)! I had non-drinkers at my Christmas party drinking those by the gallon. We hosted the dessert / coffee portion of our neighborhood progressive Holiday dinner, and people just wouldn't leave.

That was honestly the best I've ever had (although I did just came over from the Mai Kai 50th Anniv. - a look back in pictures! thread and could be waxing nastalgic at this moment - but I doubt it...).
_________________"If you can't be a good example -- then you'll just have to be a horrible warning."-Catherine Aird

Anyone got a line on the history of this drink? What are its origins? How far and to where can it be traced back? Just seems as though there's got to be an interesting story behind it, and I'd love to know it.

It's a chilly, relaxed day in Nebraska and I decided to make myself a hot buttered rum. Turning to page 152 in Beachbum Berry Remixed, I found two recipes, but, I swear there's only rum in one of them. I ended up making the Pub and Prow version anyway, but I don't see how much rum is supposed to go in the Volcano House version. I assume an ounce?
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